Our zesty cocktail sauce adds the full bodied flavor of fresh horseradish to the tang of tomato rich sauce to awaken all your seafood dishes. Pour a jar over a bar of cream cheese, add cocktail shrimp and serve with crackers for a delicious hors d’oeuvre. Try topping your next meatloaf with this one!

Salmon Patties with White Beans

1 can Red Sockeye Salmon, drained

1 can small white beans, drained

1 egg, slightly beaten                                      1/4 cup flour                 3/4 tsp. baking powder                                       canola oil

1/4 cup finely chopped green onions

1/4 tsp. salt                                                       lemon wedges

1 jar Ben Jack Larado’s Red Horse Cocktail Sauce

In medium-size bowl, combine salmon, beans, onions and egg. In small bowl, blend flour, baking powder and salt. Add dry ingredients to salmon mixture, blend well. Heat oil in skillet and form salmon mixture into patties.  Fry over medium heat 5 minutes on each side. Drain on paper towels. Serve hot, topped with Red Horse Cocktail Sauce. Garnish with lemon wedges.

Oyster Pie

Pastry for 2 crust pie                                    2 tbsp. flour

1 1/2 qt. medium oysters                         1/4 cup butter

salt to taste                                          

2 tbsp. Ben Jack Larado’s Red Horse Cocktail Sauce